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Sunday, 16 August 2015

Honey Glazed Ham

I love to make a good ham from time to time, I always make a bigger one than I need to so I'll have plenty of leftovers for during the week. I find that I can make a few meals out of the leftovers if I plan ahead... and of course there is nothing like a good ham sandwich too later that evening with a cuppa.

Honey Glazed Ham

Serves 6-8:

2kg unsmoked boneless joint

1 carrot

1 onion

2 sticks celery

A teaspoon of black peppercorns

A teaspoon of coriander seeds

2 bay leaves

Cloves for studding

For the Glaze:

200g Demerara sugar

25ml white wine vinegar

100ml dry white wine

200g honey

Method

Place the ham into a large pot and cover with cold water.
Peel and chop the carrot and onion and roughly chop the celery, add these to
the pot along with the black peppercorns, coriander seeds and bay leaves. Bring the pot to the boil then reduce the
heat to a simmer for 2 ½ hours. Skim off any impurities on the water surface
and top up with water if needed during the cooking time.

Carefully pour the cooking liquid away and allow the ham to
cool slightly on a plate. Preheat the oven to 180°c. Place the ham into a
suitable sized roasting tin. Carefully cut away the skin with a thin layer of
fat leaving a layer on the ham. Score the fat with a knife in a criss-cross
pattern and stud these with cloves.

To make the glaze, put the sugar, vinegar and wine into a
pan and bring to the boil. Add the honey and bring to the boil again and remove
from the heat.

Pour half the glaze over the ham and roast in the oven for
15 mins. Remove from the oven and pour the rest of the glaze over. Roast for a
further 30-35 mins basting and turning the roasting tin a few times to get an
even colour all over.

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